Malaysian Village Fried Rice (Nasi Goreng Kampung)
Nasi Goreng Kampung Say it: NAH-see goh-RENG KAHM-poong
Nasi goreng kampung is Malaysia’s rustic village-style fried rice, built on day-old rice, pounded shallots, garlic and bird’s eye chillies, and crisp dried anchovies. It is an everyday meal sold at roadside stalls and cooked at home, often with water spinach folded through. The rice is savoury, gently spicy and deeply aromatic, with little bursts of salty anchovy and egg. Its appeal is its simplicity: few ingredients, a hot wok, and a flavour that tastes unmistakably Malaysian.
Malaysian Village Fried Rice (Nasi Goreng Kampung)
Nasi Goreng Kampung
Pronounced NAH-see goh-RENG KAHM-poong
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, egg, soy, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Rice and aromatics
For frying
Method
Pound the shallots, garlic, chillies and salt in a mortar to a coarse paste; alternatively pulse briefly in a small food processor, keeping some texture.
Heat the oil in a wok over medium-high heat. Fry the anchovies, stirring, until golden and crisp, 2–3 minutes. Lift out with a slotted spoon, leaving the oil behind.
Add the pounded paste to the oil and stir-fry until fragrant, the moisture evaporates and the paste darkens slightly, 2–3 minutes.
Add the rice and stir-fry, pressing and tossing to separate the grains, until every grain is coated and hot, about 3 minutes.
Push the rice to one side, pour in the beaten eggs, let them set for 20 seconds, then scramble and toss through the rice until just cooked and no wet egg remains.
Add the soy sauce, sugar, white pepper and water spinach; toss over high heat until the greens wilt and the rice smells toasted, 1–2 minutes.
Return the anchovies, reserving a few for the top if you like, toss once, and serve immediately while hot.
Regional variants
Some home cooks add sliced chicken, prawns or cockles, or use salted fish instead of anchovies; keep the same pounded aromatics and high-heat frying.
Cook's notes
- Use rice cooked a day ahead and chilled; freshly cooked rice steams and clumps in the wok.
- Pound the aromatics coarsely rather than blending them smooth so they perfume the oil without turning watery.
- Keep the wok very hot and add the rice in batches if your wok is small, so the grains fry rather than stew.
Serve with
Cucumber and tomato wedges, a spoonful of sambal, and hot tea or teh tarik.
Make ahead and storage
Best eaten straight away; leftover fried rice keeps refrigerated for up to 2 days and should be reheated thoroughly in a hot wok or microwave until steaming.
